Shallow fry the paneer pieces in 2 tablespoons of oil and keep them aside**
Heat the remaining oil, until it smokes, then lower the heat and add the bay leaves and chilis. When fragrant, add the chopped onions and chilis and fry until the onions soften
Next add the ginger and garlic pastes and fry them off until their raw smell goes away. Once done add the tomatoes, mix well and cook until they soften
Now add the spice powders, salt and ½ a cup of water and let bubble for 3-4 minutes. Next add the peas, cover and cook for 5-7 minutes
Once the oil separates from the curry, add the cream, paneer cubes and kasuri methi. Mix well but gently, cover and cook for another 5 minutes on a medium low heat. When done, remove from heat and garnish with coriander leaves
Serve the matar paneer along with rice or any Indian bread of your choice. Enjoy!
